Basil vinegar makes a delicious base for salad dressings and a delightful addition to sauces and gravies. This recipe can be used to make a variety of herb-infused vinegars
MAKES: About Four, 8-Ounce Jars or 2 Pint Jars
INGREDIENTS:
- 2 cups loosely packed fresh basil leaves, chopped
- 1 large clove garlic, sliced
- 4 1⁄2 cups white- or red-wine vinegar
INSTRUCTIONS:
- PREPARE THE JAR: Place the basil leaves and the garlic in a 1½- to 2-quart glass jar or other glass container.
- HEAT THE VINEGAR: In a large stainless steel saucepan, over medium-low heat, heat the vinegar just until hot. Do not bring to a simmer. Remove the pan from the heat.
- ADD VINEGAR TO JAR: Carefully pour the hot vinegar over the basil leaves in the jar and gently swirl the jar to combine. Cover the jar with two layers of plastic wrap, then apply the lid or secure the plastic wrap to the sides of the container. Place in a paper bag and let steep in a cool, dark, dry place for 2 to 4 weeks. Gently swirl the jar or container every few days. Start tasting the vinegar after 2 weeks. For a stronger flavor, allow the vinegar to steep for up to 4 weeks.
- STRAIN THE VINEGAR: Line a fine-mesh sieve with cheesecloth and strain the vinegar. Discard the basil and garlic. Line the sieve with 3 layers of clean, damp fine-knit cheesecloth and strain the vinegar again into a clean container. Cover the vinegar and let stand overnight to allow any sediment to settle to the bottom.
- HEAT THE VINEGAR: Slowly pour the vinegar into a large saucepan, being careful not to disturb any sediment in the bottom of the container (discard the sediment). Heat the vinegar to 180°F over medium-low heat. Remove the pan from the heat.
- JAR THE VINEGAR: Ladle the hot vinegar into hot jars, leaving ½-inch headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- PROCESS THE JARS: Process 8-ounce and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
